My mother had an awful experience with Global knives so next knife set I buy will probably be German. Very hard to pick between Wusthof and Henckels
She found them to lose their edge very quickly and required a lot more frequent sharpening than past knivies. She swears would always hand wash them and always store them in the stand or block it came with. Maybe she just got a bad batch of knives?
Maybe she liked them so much she was using the 5x more than her old ones?
Got my 3.5",6"& 8" SHUN Classic knives today!! They are beautiful and SHARP !
So far in my short lived career as a cook, Ive found Shun to be the most overrated, overpriced knives. They do not hold up very well in a professional kitchen, they lose their edge ridiculously quick. The metal that they are made of chips which is very frustrating. I love how Globals feel in the hand, they are really not that bad of knives, Id take a Global over a Shun any day of the week. Talking from 6 years of experience: 3 Shuns, 2 Globals, 4 MACs, 5 Takedas, 1 Tojiro, 6 Wusthof in my collection at the moment. The Shuns are hidden in the RV because I am embarassed to sell them to someone else, even though two of them are brand new, and the one that isnt was used two days, professionally sharpened and put away. I primarily use my Takeda Cleaver, Takeda 270mm Guyoto, Takeda Banno Bocho (like a pairing knife), and Wusthof bread knife for my everyday kitchen rotation. When I want to break down fish or chicken, or cut through bones I use my Takeda Deba...its a beast of a knife.
The other knives are just in case backup knives from an addictive buying disorder. If I didnt have the Takedas, Id be using my 8" Wusthof chefs knife. My number one recommendation for home cooks with crappy knives is to spend $150 on a set of classic Wusthofs because they can go through an ultimate beating and keep on going.